Put boiled chickpeas in a frying pan with brisket, spices and tomatoes. Cook the mixture for about 20 minutes.
Put the contents of the pan into the vegetable broth. Boil everything together for another 15 minutes, add salt and pepper to taste. Add about a cup of small pasta and cook the soup until tender.
Before serving, you can sprinkle with chopped herbs. I added sweet red pepper.